Apple-potato soup with salmon tartare

Ingredients for 4 servings:

• 100 g onion(s)
• 350 g potatoes, large, floury
• 20 g butter
• 100 ml white wine
• 250 ml cream
• 400 ml milk
• 200 ml vegetable stock
• 200 ml water
• 2 apples, 160 g each
• Oil, for frying
• 1 tsp black sesame seeds
• 80 g salmon fillet(s)
• 3 sprigs of dill
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the soup, finely chop the onions. Cut 4 thin slices from each potato and place in cold water. Peel and finely chop the remaining potatoes. Melt the butter in a saucepan. Sauté the onions and potatoes over medium heat for 2-3 minutes until translucent. Add the white wine and reduce to a boil. Add the cream, milk, stock, and water, cover, and simmer for 25 minutes, seasoning with salt. Finely purée the soup in a food processor. Peel and core 1 1/2 apples, roughly chop the flesh. Add the apple pieces to the soup and purée thoroughly. Remove the potato slices from the water and pat dry with a paper towel. Heat oil in a pot or pan to 160°C (320°F). Fry the potato slices for 1-2 minutes until crispy and golden brown, remove, and drain on paper towels. For the tartar, briefly toast the sesame seeds in a pan without fat and let cool. Cut the salmon into very small cubes. Finely chop the dill. In a bowl, combine the salmon with sesame seeds, dill, lemon juice, and oil, and season with salt. Heat the soup and pour into warmed bowls. Core the remaining apple half, finely dice it, and sprinkle it over the soup. Place the salmon tartare on top of the potato slices and serve immediately with the soup.